## Abstract By acetylation of __Vicia faba__ protein it becomes in aqueous solution compatible with gelatine up to a substitution degree of about 50%. The swellability and brittleness of foils and the viscosity of aqueous solution of __Vicia faba__ protein are increased by its acetylation and these
✦ LIBER ✦
Investigation of the dependence of certain functional properties of proteins on the degree of hydrolysis
✍ Scribed by Mietsch, F. ;Baráth, A. ;Halász, A.
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 135 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0027-769X
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## Abstract Using the method of mathematical planning of experiments and taking the shear modulus of the gels as an equivalent of the gelation degree, the conditions of the thermal denaturation at the maximum shear modulus were found to be __T__~D~ ≈︁ 100 °C and t~D~ ≈︁ 60 min for the non‐acetylate
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